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A Cudighi with the works
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Jim’s Cudighi

An Italian-style bulk sausage native to Michigan's Upper Peninsula
Course Sausage
Cuisine Italian, Midwestern
Keyword cudighi, sausage, upper peninsula, yooper
Prep Time 2 hours
Total Time 2 hours
Servings 18 1/3 pound patties
Calories 400kcal

Ingredients

  • 6 pound mix of lean pork and fatty trimmings
  • 1/2 tsp black pepper
  • 1/2 tsp white pepper
  • 2 tbsp kosher salt
  • 1 clove garlic
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1 C dry red wine
  • 6 cloves garlic
  • 1 stick cinnamon
  • 1 clove

Instructions

  • Cut pork into roughly 3/4″ chunks. Mix in 1 clove garlic, pepper, salt, and spices. Let sit, refrigerated, overnight, then partially freeze before grinding
  • Add 6 cloves garlic, cinnamon stick and clove to 1C wine, and simmer on stove for 20 minutes or so, then strain and chill. Top off to 3/4 C if it reduces too much.
  • Mix wine into meat with hands to create tacky sausage texture. Cook a small piece to check seasoning. Don’t bother stuffing into casings since you’ll be using it as patties.
  • (for the sandwiches) Form into patties and cook on grill or griddle, melting Mozzarella on top. Serve with red sauce and grilled onions/peppers in a hoagie roll.